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Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Honey Sweet Pepper Chicken Breasts

I guess you could say that this is a combination of several recipes. It started as one common and popular chicken recipe using Italian dressing as the flavor base that we've all made. Then my mind went to a dish we make down here using Italian dressing called Mardi Gras Chicken, thanks to the blend of green, red and yellow sweet bell peppers typically used. Then, that Cracker Barrel copycat "ungrilled, grilled chicken tenderloin" recipe using Italian dressing, lime and honey, a recipe that's been making the internet rounds for years, jumped in my head. This was the result of all that thinking. I just love the creative process of recipe development!

Thanks to Cajun seasoning used in the marinade, this has a nice kick to it, though I don't think overwhelming, however if you prefer things on the milder side, simply reduce the Cajun seasoning substantially, or omit it altogether and sub in herbs. Which reminds me... {Southern Style Hissy Fit Soapbox Moment coming}

We use Cajun and Creole seasoning down here in the Deep South, like the rest of the country uses seasoning salt, so, of course, that seasoning appears in my cookbook. By the way, the cookbook is selling like hot cakes - and, in fact, continually selling out ... oh my gosh, I just don't even know what to say about that, except thank y'all SO much!! Overall the reviews so far have been amazing, and frankly, have brought tears to my eyes. Thank you all for taking the time to comment either on QVC or Amazon about how much you love the cookbook. I'm thrilled that you are finding it to be an authentic representation of not only the Deep South Dish blog, but also of southern cooking. My heart is full.

But... there was one person who rated my cookbook two stars out of five... simply because I use Cajun seasoning.

One of the things that hampered me from publishing a cookbook was that I knew when that happened, I would have to put on a thick skin because there are going to be critics. There are always critics in life. The reason I even bring this up, is that while, with a few exceptions such as this recipe, and other dishes like sauce piquant and Crawfish Monica which intentionally are heavy in heat, I generally keep the Cajun and Creole seasoning fairly light, leaving the amount to your own individual taste.

While we commonly use them in the Deep South, those additional seasonings found in Cajun and Creole cooking - salt, black pepper, cayenne pepper and sometimes garlic powder and other herbs - are never an absolute - some folks don't use it, some use a little, and some way more than I do. Anytime you see that as an ingredient in a recipe, you are always welcome to substitute and/or adjust to your own taste. The recipe will still be good when you adjust it to your own taste. {tucking away soapbox}.

Now. Let's get on with how to make my Honey Sweet Pepper Chicken! As always, scroll past the step by step photo tutorial for the complete recipe, including measurements, as well as a printable document.

We start with some EYE-talian dressing as the base, and you can use whatever kind you like, homemade or bottled. This just happened to be one I had left in the fridge and needed to use up.

Doesn't it crack you up that pretty much across the board, at least one family member says Italian that way here in the south? I've heard it pretty much all of my life, and frankly catch myself saying it that way sometimes!

For the record, all of us, even our elders who say it that way all the time, really do know how to say the word "Italian." It's just that somewhere, somehow, the southern drawl pronunciation EYE-talian got thrown in there and stuck. Hey, as much as folks around the country think they make fun of us down here in the southern states, we laugh at ourselves that much and more.

Whisk together the dressing, lime juice and Cajun seasoning in a large bowl. You'll see this time I went with Zatarain's Big and Zesty Creole seasoning instead of my usual Slap Ya Mama. Hey, I keep Zatarain's, Tony's, Slap Ya Mama on hand, and Beazell's too now, thanks to a reader, so I do change things up sometimes y'all! If you like to put red pepper flakes on your pizza, the
Zat's Big and Zesty is great for pizza. Since it's a bigger flake seasoning, I used about 3 tablespoons here.

I'm using boneless, skinless chicken breasts here, which y'all probably remember aren't my favorite kind of chicken, but they are on sale all the time, so of course I buy them just like everybody else! I find that using some kind of marinade as well as tenderizing them helps a lot. I like to use my blade tenderizer to do that and to also flatten the thicker ends of the breast.

Place chicken in bowl, turning to coat. Cover and refrigerate for at least 2 hours.

Heat oil in large skillet over medium high heat. Remove chicken breasts from the bowl, without draining, and transfer to the skillet, browning chicken on both sides and cooking in batches to avoid overcrowding the pan. Remove chicken and brush both sides with the honey; set aside.

Add the onions and peppers to the skillet and cook for 2 minutes over medium.

Reduce heat to medium low, return the chicken to the skillet and cook, covered, until chicken is cooked through and reaches 165 degrees in the thickest part of the breast, turning a few times. As always, when cooking boneless, skinless chicken breasts, take care not to overcook it!

Uncover, turn to coat and transfer chicken to a serving platter. Serve over rice and pour the pan juices and peppers on top.

Whisk together the dressing, lime juice and Cajun seasoning in a large bowl. Tenderize chicken and flatten thicker ends. Place chicken in bowl, turning to coat. Cover and refrigerate for at least 2 hours.

Heat oil in large skillet over medium high heat. Remove chicken breasts from the bowl, without draining, and transfer to the skillet, browning chicken on both sides and cooking in batches to avoid overcrowding the pan. Remove chicken and brush both sides with the honey; set aside.

Add the onions and peppers to the skillet and cook for 2 minutes over medium. Reduce heat to medium low, return the chicken to the skillet and continue cooking, covered, until chicken is cooked through and reaches 165 degrees in the thickest part of the breast, turning a few times. Do not overcook! Uncover, turn to coat and transfer chicken to a serving platter. Serve over rice and pour the pan juices and peppers on top.

Cook's Notes: I used a blade tenderizer to help infuse the marinade into the chicken breast as well as to flatten out the thicker parts of each chicken breast so that they were even in thickness for cooking. Actual cooking time will depend on the size of the chicken breasts and whether you flatten them as I have.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Don't worry Mary, she was probably a jealous competitor who DIDN'T get a cookbook deal lol.

I FINALLY bought that soft peeler you have here on your site. Only had one tomato left when it got here, but it peeled it as easily as you said. Quick business question that I think many of your loyal readers (those who would give 1000 stars if possible lol) would be interested in.

If I click on the link HERE for anything you advertise here, do you get any benefit? We were getting several things on Amazon when I finally remembered the soft skin peeler. Not being sure, I opened another window got on your page and followed the links to add it to my order. Since I've seen other products here that look useful and want to get them (deep fryer with the filter lol), I want to make sure you get any benefit possible. So order through the links on your site (General store link i think) or not. Does it help you one way or the other? If so I'll go through here, if not I won't bother lol.

I love that soft peeler! Glad you finally got one. Links to products at Amazon whether through the store or direct are all are under my affiliate account. I do earn a very tiny commission off of purchases through here, but cumulatively it helps with the groceries just a bit! Of course, I recommend products I own, love & use regularly. That soft skin peeler is a favorite for sure!!

Mary, this is a great recipe. I can buy frozen tri-color peppers in the frozen food section, and it's cheaper than buying fresh. I will try the Zatarain's Big and Zesty Creole Seasoning. I never heard of it. My Grandkids love just about anything served over rice.

I'll try it using chicken thighs because it is cheaper for me, but I don't believe flavor will be sacrificed.

By the way, your cookbook inspires me. I'm glad I purchased it. I hope you will publish another. This one is great!!

Oh Toni, you're so sweet! I'm so glad that you're enjoying the cookbook. It really means a lot to me!

I just think that reviewer was a tough cookie, but I did want to make the point that leaving out the Cajun seasoning in my recipes and bumping up the salt and black pepper maybe adding a little garlic powder will often work out just fine for those who don't care for the heat of cayenne!

Mary, love your cookbook and your recipes. Even my northern-born hubby likes them. I don't use as much spice (he doesn't like hot or too spicy) but adjust to our taste. Like you said you will always find critics but let their comments come in one ear and go out the other. I grew up in the north but me and my family are from the south. I learned to eat all kinds of foods and can honestly say that the south wins in taste. Our school used to serve green beans and they tasted like they opened a can and heated them up. At home Mama made them the REAL way. Even hubby prefers them over his Mamas :) Don't change the way you cook--we love you and your recipes!

i've been banging my head trying to find something to do with the giant package of chicken breasts i bought. this looks fantastic. tomorrow nights dinner. (i was promised to try a new restaurant i've been dying to go to tonight. lol)

but it's a SOUTHERN cook-book. what do they think we use?? even if i make my own spice blend, which i do frequently, it always ends up being some variation of a cajun seasoning. lol oh well.... can't win 'em all i suppose. :)

I just don't think some folks understand Cajun seasoning is all. I hope you enjoy the chicken and trust me, we rarely go out to eat so when I get an opportunity I am not one to turn it down!! The chicken will wait.

We love this dish! This chicken was delicious. The peppers and onions in this were awesome and the extra brush of honey on the chicken was really good. It also smelled heavenly while it was cooking away. My husband is like you, he's not too fond of chicken breasts either but loved this dish alot. He sends you his thank you as well :)I have a few more chicken breasts in the freezer, we will have to make this again next week for sure. Thank you for another great dinner tonight and pretty quick to put together as well. We will be making this a lot more in the near future!

Mary, you introduced me to cajun spice and Slap Yo Mama. Now, whenever one of the family sees a yellow canister out on the counter, they pass the word, watch the progress, and line up with plates ready ahead of time! No need calling them to dinner. I've got your cookbook on my amazon wishlist, my birthday is mid April, got my fingers crossed! It's cookbook or irises, I win either way. My trip April 1st to New Orleans (American Iris Society national conference 2018) got canceled (tight finances), so we don't get to drive down the Mississippi gulf coast, sampling all this wonderful food you keep talking about. (oh well, maybe I'll get both cookbook and irises instead?) This is going to be dinner tonight, gotta go get the breasts pounded then in the marinade right now. Does dried italian dressing mix and oil work?

Oh happy birthday! So sorry to hear your trip got cancelled, so I'm wishing you both the cookbook & the irises for sure. I love the story about the Slap Ya Mama! That blend of seasoning tends to do that with folks LOL!

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

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You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients. ~Julia Child

The classic southern plate for supper is made up of meat and three, cornbread or rolls & a tall glass of sweet iced tea.

Oftentimes what makes a recipe southern, is as much a state of mind as it is a matter of geography - Southerners simply decide a particular food is southern, and that's that." ~Rick McDaniel, Food Historian

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